Living Recipes
RAW VEGETABLE SOUPS from the Living Way
Base options: nut milk, oat milk, coconut milk/water, tomato, or water

 

CREAMY SWEET POTATO SOUP

1/2 cup nut milk of choice (preferrably home-made) or substitute coconut milk
1 stalk celery
1/2 cup sweet potato, grated
1 large clove garlic
few slices leeks or yellow onion
few stems parsley (optional but good)
1/8 tsp. (or more) turmeric
1 tsp. cinnamon
1/4 tsp. nutmeg
1 cup filtered water approx.

Combine in a high speed blender, adding sufficient water to reach creamy consistency. Garnish with
a shake of cinnamon. Adjust spices
to taste.

CREAM OF PEA SOUP

Generous handful or two of fresh pea shoots
1 large celery rib
2" slice cucumber
1/4 cup red or yellow pepper
1 large garlic clove
couple slices of onion
2 Tbsp. hemp seed
1 tsp. curry powder or to taste
1.5 cups approx purified water

Chop ingredients. In a blender, add water, and gradually add remaining ingredients, blending
until creamy smooth consistency (adding more
water, if necessary). Pea shoots can be home-
sprouted or purchased in supermarkets and
some health food stores. Pea shoots are rich
in Vitamin C, K, and folate. Learn more about
them here:

http://agsyst.wsu.edu/peashootbroc.pdf
ttp://www.peashoots.com/peashoots.htm
http://www.peashoots.com/peashoots.htm


CREAMY CARROT SOUP
2 large carrots
1 large celery stalk
1-2 large garlic
2 scallions
2 Tbsp hemp seed
2 tsp. cinnamon
1 tsp. curry powder
1-1.5 cups filtered water

Chop carrots, celery, scallions and
blend with water, adding remaining
ingredients. Blend until creamy smooth. For extra richness, use
coconut milk, raw coconut butter
or Coconut Manna
(from Nutiva http://www.nutiva.com)

BOK CHOY SOUP
1 medium tomato
1 stalk celery
2-3 large stalks bok choy (or several small stems)
1 clove garlic slice onion or scallion
3/4 tsp. carraway seed  

Cut up ingredients, gradually place in a blender and blend until creamy smooth. Add more water, if necessary. Pour into serving bowls and garnish with a sprinkle of paprika.

CURRIED COLLARD SOUP
1 medium tomato
2 medium-sized leaves collards
1 stalk celery
1/2 medium cucumber
slice onion
1 large clove garlic
1/2 tsp. curry powder

Chop ingredients and place in blender. Blend until smooth, adding water as necessary

CELERIAC SOUP
1 cup shredded celeriac
1 medium tomato (preferably yellow) or dehydrated equivalent
2-3 stalks celery
slice onion
1 large garlic
tsp. caraway seed

Chop ingredients and place in blender. Blend until smooth, adding water as necessary

BUCKWHEAT SOUP
1 medium tomato
1 stalk celery
1/2 cucumber
1 generous handful of spinach
2 generous handfuls of buckwheat sprouts 4"-5" tall
1/2 small onion
1 large garlic
3-4 stems fresh oregano and basil
1 slim slice jalapeno pepper
1 cup distilled water

Chop ingredients and place in blender. Combine until smooth, adding more water if necessary

GREEN SOUP
1 handful of chard
1 handful of spinach
1 small-medium cucumber
1/2 small onion
1 stalk celery
1 handful parsley
1 large garlic
Herbs of choice (sage and/or curry)
1 thin slice jalapeno pepper
1 cup distilled water

Chop ingredients and place in blender. Blend until smooth, adding water as necessary

BUTTERCUP SQUASH SOUP
1/2 small buttercup squash
1 small onion
1 large garlic
1 stalk celery
1/4 cup red pepper
1 handful of spinach
1 small leaf of chard
3-4 stems of cilantro
1 small handful of fresh marjoram
1/2 cup carrot juice
1 generous handful buckwheat sprouts

Chop ingredients and place in blender. Blend until smooth, adding water as necessary

SUMMER SOUP #1
2 small summer squash
2 tomatoes
2 stalks celery
1 large garlic
1 small onion
1/2 small cucumber
3 broccoli florets
1/2 red pepper
1 tsp each: basil, oregano, thyme
1 cup distilled water

Chop ingredients and place in blender. Blend until smooth, adding water as needed.

SUMMER SOUP #2
2 small summer squash
2 tomatoes
1 stalk celery
1 small carrot, grated
1 large garlic
1 small onion
1 cauliflower floret
1/2 red pepper
1 tsp each: basil, oregano, thyme or herbs of choice
1- 2 cups distilled water

Chop ingredients and place in blender. Blend until smooth, adding water as needed. Garnish with a few shakes paprika. Makes about 1 quart.

CAULIFLOWER SOUP
1 very large yellow tomato
1 medium red tomato
1 stalk celery
1/3 cup red pepper
2 leaves chard
2 cups cauliflower florets
2 large cloves garlic
3/4 cup cucumber
Thin slice jalapeno pepper (optional)
Fresh sage to taste
1 cup distilled water

Chop ingredients and place in blender. Blend until creamy smooth, adding additional water if necessary.

TOMATO SOUP
1 Medium tomato
1 Stalk celery
3-4 Red Chard stems (stems only)
Cup onion
1 Large garlic, finely chopped
Small sliver of Pablano pepper
1/3 Cup finely grated carrot
Small handful spinach
Few slices dried tomato
1-2 Cups distilled water
tsp. Basil
tsp. Sage

Chop ingredients and place in a blender. Add water, and blend until smooth.

RED SOUP
Handful dried tomatoes or 1 medium fresh tomato
2 stalks celery
1 large leaf red chard
2 red chard stems
1 large garlic
Few slices onion
tsp cumin
1 small beet
Water

Chop ingredients and place in a blender. Add water as needed, and blend until smooth.

CELERY-CARRAWAY SOUP
1 small tomato
3 stalks celery
1 large garlic
Few stems parsley
3 scallions
1 tsp carraway
1 tsp fennel
Water

Chop ingredients and place in a blender. Add water as needed, and blend until smooth.

GOOD GREEN SOUP
1 large tomato or equivalent dried
2 stalks celery
1 very large red chard leaf
Handful parsley
Few slices onion
1 large garlic
1 tsp cumin
Dash cayenne pepper

Chop ingredients and place in a blender. Add water as needed, and blend until smooth.

CELERY SOUP
1 large tomato
cup carrot juice
4 stalks celery
1 large garlic
1 tbsp fresh rosemary
Dash cayenne pepper

Chop ingredients and place in a blender. Add water as needed, and blend until smooth.

GOLDEN BEET SOUP
1 large yellow tomato
2-3 small golden beets with stems/leaves
1 stalk celery
2 small florets cauliflower, a couple brussel sprouts
or small pieces cabbage (optional)
Couple stems parsley
1 large garlic
Sliver hot pepper
1 tsp cumin
Water

Chop ingredients and place in a blender. Add water as needed, and blend until smooth.

LOVAGE SOUP
1 small-medium tomatoes
2 good-sized stems fresh lovage
1 stalk celery
1/3 cup cucumber
Small piece red bell pepper
2 stems (only) red or green chard
Couple slices onion or 2-3 scallions
1 large clove garlic
Sliver hot pepper

Chop ingredients and place in a blender. Add water as needed, and blend until smooth.

BEET SOUP
1 medium tomato
1 small beet
1 stalk celery
3-4 red chard stems (stems only)
1 large garlic clove
1 tsp. lemon
1 tsp. cummin
few pieces dried tomato (optional)
1 cups water

Place ingredients in blender, adding water gradually. Blend until smooth and creamy. For a richer soup, add a few pieces dried tomato.

2 “B” SOUP
handful dried tomatoes
large handful 4” tall buckwheat sprouts
2 stalks celery
1-2 broccoli florets
2 slices onion
clove garlic
tsp. lemon juice
1 tsp. cumin
1 -1 cups water

Chop ingredients and gradually place in blender, adding water as needed, and blend until creamy smooth.

CAULIFLOWER SAGE SOUP
1 small tomato or handful dried
1 stalk celery
1 small cucumber
3 large cauliflower florets
1 large clove garlic
6-8 fresh leaves sage
dash cayenne pepper
tsp. curry powder
1 -1 cups water

Chop ingredients and gradually place in blender, adding water as needed, and blend until creamy smooth.

ASPARAGUS SOUP
1 large yellow tomato
1 stalk celery
handful spinach
handful cilantro
small onion
3-4 dried tomatoes
lb. asparagus
tsp thyme
1 -1 cups water

Chop ingredients and gradually place in blender, adding water as needed, and blend until creamy smooth.

CURRIED TURNIP SOUP
1- 1 cup finely shredded turnip
1 medium carrot
1 stalk celery
1 large yellow tomato
1 clove garlic
tsp. fennel
1 tsp. curry powder
1 -1 cups water

Chop ingredients and gradually place in blender, adding water as needed, and blend until creamy smooth.

GREEN SOUP
1 medium tomato or dehydrated equivalent
Handful spinach
2 stalks celery
cup cucumber
1 large garlic clove
couple slices onion
handful parsley
handful dill
1 Tbsp. fresh oregano
1 -1 cups water

Chop ingredients and gradually place in blender, adding water as needed, and blend until creamy smooth.

“C” SOUP
1 large cauliflower floret
2-3 stalks celery
cup cucumber
1 small carrot
few slices dehydrated tomato
few slices onion
1 large garlic
tsp. curry powder
- 1/3 tsp. caraway seed
few leaves sage
1 -1 cups water

Chop ingredients and gradually place in blender, adding water as needed, and blend until creamy smooth.

BEET SOUP
1 medium red tomato
1 small red beet
few stems chard (no leaf part)
1 stalk celery
1 garlic
1 tsp. lemon (optional)
1 tsp. cumin
few dehydrated tomatoes (optional)
1 -1 cups water

Chop ingredients and gradually place in blender, adding water as needed, and blend until creamy smooth.

 

 

 

CELERY-CARRAWAY SOUP
1 large tomato
3 stalks celery
1 large garlic
Few stems parsley
3 scallions
1 tsp carraway
1 tsp fennel
1-2 cups water

Chop ingredients and place in a blender. Add water as needed, and blend until smooth.

GOOD GREEN SOUP
1 large tomato or equivalent dried
2 stalks celery
1 very large red chard leaf
Handful parsley
Few slices onion
1 large garlic
1 tsp cumin
Dash cayenne pepper

Chop ingredients and place in a blender. Add water as needed, and blend until smooth.

CELERY SOUP
1 large tomato
cup carrot juice
4 stalks celery
1 large garlic
1 tbsp fresh rosemary
Dash cayenne pepper

Chop ingredients and place in a blender. Add water as needed, and blend until smooth.

GOLDEN BEET SOUP
1 large yellow tomato
2-3 small golden beets with stems and leaves
1 stalk celery
2 small florets cauliflower, a couple brussel sprouts
or small pieces cabbage (optional)
Couple stems parsley
1 large garlic
Sliver hot pepper
1 tsp cumin
Water

Chop ingredients and place in a blender. Add water as needed, and blend until smooth.

LOVAGE SOUP
1 small-medium tomatoes
2 good-sized stems fresh lovage
1 stalk celery
1/3 cup cucumber
Small piece red bell pepper
2 stems (only) red or green chard
Couple slices onion or 2-3 scallions
1 large clove garlic
Sliver hot pepper

Chop ingredients and place in a blender. Add water as needed, and blend until smooth.

BEET-RED SOUP
1 medium tomato
1 small red beet
1 stalk celery
4-6 red chard stems (stems only)
1 large garlic clove
1 tsp. lemon
1 tsp. cummin
few pieces dried tomato (optional)
1 cups water

Place ingredients in blender, adding water gradually. Blend until smooth and creamy. For a richer soup, add a few pieces dried tomato.

SUMMER DELIGHT
1 medium tomato
1 stalk celery
hint of onion
good handful of wax beans
several slices of summer squash
fresh tarragon
couple stems parsley
1 -1 cups water

Place ingredients in blender gradually, adding water and blending until creamy smooth.

CURRIED SUMMER SOUP
4 small ‘Peach’ (yellow) tomatoes
1/3 cup cucumber
1 slice onion
handful of chives
3-4 stems of leafy parsley
1- 1 cups summer squash
1 clove garlic
1 tsp. (or more) curry
1 -1 cups water

Place tomatoes, garlice, parsley, and onion in blender. Add water and blend. Add remainder of ingredients and blend until creamy smooth. Garnish with a dash of paprika and/or sesame seeds.

BEAUTIFUL SOUP
1 medium-sized tomato, preferable yellow
1 small summer squash
2 stalks celery
1 stalk bok choy
1 small clove garlic
few stems parsley
fresh tarragon
dash cayenne pepper
1- 1 cups water

Gradually place ingredients in blender and blend until creamy smooth.

GREEN BEAN SOUP
Generous handful of green beans
1 medium red tomat
slice of onion
few spinach leaves
1 stalk celery
1 slice green pepper
1 large clove garlic
few leaves basil and/or sage
2 shakes cayenne pepper
1- 1 cups water

Chop ingredients and place tomato and green beans in blender, adding water as needed. Add remaining ingredients and continue blending until creamy smooth.

SPINACH SOUP
1 medium red tomato
1 stalk celery
generous handful of spinach
2 slices onion
few stems parsley
large clove garlic
2 shakes cayenne pepper
1- 1 cups water

Gradually place ingredients in blender, adding water as needed, and blend until creamy smooth.

BC SOUP
1 large tomato or dehydrated equivalent
3 stalks celery
1 medium stalk bok choy
few slices onion
cup shredded carrot
large clove garlic
1 tsp. caraway seed
tsp. curry powder
1- 1 cups water

Gradually place ingredients in blender, adding water as needed, and blend until creamy smooth.

CURRIED CELERY SOUP
1 large yellow tomato
3 stalks celery
1 me3dium carrot
1 small cabbage leaf
1 broccoli floret
1 tsp. curry powder
tsp fennel
1 -1 cups water

Gradually place ingredients in blender, adding water as needed, and blend until creamy smooth.

BOK CHOY OREINTAL SOUP
Handful of dried tomatoes
1 large stem bok choy
2-3 broccoli florets
1 stalk celery
handful of parsley
medium carrot
1 large clove garlic
few slices onion
tsp. curry powder
1 tsp. caraway seed
dash cayenne pepper
1 -1 cups water

Gradually place ingredients in blender, adding water as needed, and blend until creamy smooth.

SUNFLOWER SOUP
1 medium tomato
1 stalk celery
medium cucumber
2 handfuls of sunflower sprouts
few slices onion
handful of buckwheat or alfalfa sprouts
1 large carrot
-3/4 tsp. curry powder
2 dashes of cayenne pepper

Gradually place ingredients in blender, adding water as needed, and blend until creamy smooth.

CREAM OF CELERIAC SOUP
3 stalks celery
cup celeriac root
2 small cauliflower forets
cup yellow tomato
2 slices onion
1 large garlic clove
1 tsp. curry powder
1 -1 cups water

Chop ingredients and gradually place in blender, adding water as needed, and blend until creamy smooth.

CUCUMBER SOUP
1 medium to large cucumber
2 large stalks celery
2 slices onion
handful chives
1 large garlic clove
- tsp. curry powder
1 -1 cups water

Chop ingredients and gradually place in blender, adding water as needed, and blend until creamy smooth.

CAULIFLOWER SOUP
1 medium red tomato or handful dried tomatoes
1 stalk celery
2 large cauliflower florets
1 small white turnip with greens
1 small carrot
1 clove garlic
tsp. curry powder
dash cayenne
1 -1 cups water

Chop ingredients and gradually place in blender, adding water as needed, and blend until creamy smooth.

RAW POTATO SOUP
1 cups shredded fingerling potatoes
1 cup carrot juice
1 large stem celery
6 brussel sprouts
handful parsley
red pepper
few slices onion
1 large clove garlic
cup water

Soak shredded fingerling potatoes overnight. Drain and rinse before making soup. In a blender, gradually blend ingredients together with carrot juice and water.

KALE SOUP
1 medium tomato
2 stalks celery
3 large leaves kale
1 large clove garlic
tsp. oregano
tsp. thyme
tsp. basil
dash cayenne
1-2 cups water

Chop ingredients and gradually place in blender, adding water as needed, and blend until creamy smooth.

GOOD VEGETABLE SOUP
1 medium tomato
Few slices dehydrated tomato
1 stalk celery
3-4 chard stems
few slices onion
handful spinach
1/3 cup carrot
small sliver Pablano pepper
1 large clove garlic
tsp. sage

Chop ingredients and gradually place in blender, adding water as needed, and blend until creamy smooth.

WONDERFUL WAX BEAN SOUP
2 handfuls wax beans
4 Peach (small yellow) tomatoes
handful parsley
handful chives
1 -1 cups water

Chop ingredients and gradually place in blender, adding water as needed, and blend until creamy smooth.

 

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